Potala Rasa - An Oriya Curry

One thing I really like about the locality I stay in, is the wide variety of options available for fresh produce. There are three big stores selling only fruits and vegetables and really fresh ones at that. Then there are four regular grocery stores, umpteen street carts around almost every corner selling fruits and mobile cartwallahs selling more stuff. Love, love!

I found some fresh parwals and had to get them, esp after seeing this post from Satrupa. This is only the second time I'm using potol/parwal/pointed gourd and the first time trying an Odiya dish. I did not have ginger. Then I forgot to add garam masala. Added a clove of garlic that the original does not call for. Plus my shortcut of adding coconut and tomato in the ground paste. Still, an absolutely delicious dish. Here is how I did it.



Ingredients:

1/2 kg parwal, slit lengthwise
1/2 tsp sugar
1/2 tsp turmeric
1 tbsp oil
Salt to taste

To grind:
2 onions, medium
Cinnamon - 1"
Coriander Seeds - 2 tsp
Garlic - 1 pod
2 green chilies
2 tbsp tomato puree
2 tbsp shredded coconut



Method:

Heat oil in a pressure pan and fry the parwals for 3-4 minutes. Keep aside.
To the same pan, add the ground masala. Fry for 4-5 minutes, until the raw smell is gone.
Add turmeric, sugar and salt. Mix well.
Slide in the parwals. Cover and cook for one whistle.
If using a regular pan, add a couple tbsps of water. Then cover and cook until soft.
Serve with rotis.

Be sure to check the original recipe here. Thanks, Satrupa!